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Red Velvet Cake
2-1/2 Cups Cake Flour 1-1/2 Cups Sugar ½ Cup Butter 2 Tbps Cocoa Powder 1 Cup Buttermilk 2 Eggs 1-1/2 tsp Vanilla Extract 1 tsp Vinegar 1 tsp Baking Soda 1 bottle Red Food Coloring ½ tsp Salt Cream Cheese Icing: 1 Cup Confectioners’ Sugar 1 Cup Heavy Whipping Cream 2 8 oz Cream Cheese 2 8 oz Mascarpone Cheese 2 tsp Vanilla Extract |
PreHeat Oven 350 degrees
In a bowl sift the salt, cocoa and flour then set it aside. In a mixing bowl, cream together the butter and sugar. Add the eggs one at a time and mix until well combined. Next add the vanilla and buttermilk. Now slowly add in the flour mixture. Carefully add the red food coloring. Add the vinegar to the baking soda and allow it to react then quickly fold it into your batter. Divide the batter between two ten inch pans and bake for 25 minutes or until a toothpick placed in the center come out clean. Remove the cakes from the oven then place on a wire rack to cool. After about 5 minutes remove cake from pans and place on wire rack to continue to cool.
To make the icing, sift the confectioner sugar then set aside. In a mixing bowl, cream the cream cheese until smooth. Now add the Mascapone cheese and cream until smooth. Add the vanilla then slowly add the confectioners’ sugar until well combined. Turn off mixture then add half of the heavy whipping cream. Turn mixture on slowly increasing the speed. Now slowly add the rest of the whipping cream. Mix on medium high speed until the icing just thicken. Be careful not to overmix.
Ice the cakes as desired
In a bowl sift the salt, cocoa and flour then set it aside. In a mixing bowl, cream together the butter and sugar. Add the eggs one at a time and mix until well combined. Next add the vanilla and buttermilk. Now slowly add in the flour mixture. Carefully add the red food coloring. Add the vinegar to the baking soda and allow it to react then quickly fold it into your batter. Divide the batter between two ten inch pans and bake for 25 minutes or until a toothpick placed in the center come out clean. Remove the cakes from the oven then place on a wire rack to cool. After about 5 minutes remove cake from pans and place on wire rack to continue to cool.
To make the icing, sift the confectioner sugar then set aside. In a mixing bowl, cream the cream cheese until smooth. Now add the Mascapone cheese and cream until smooth. Add the vanilla then slowly add the confectioners’ sugar until well combined. Turn off mixture then add half of the heavy whipping cream. Turn mixture on slowly increasing the speed. Now slowly add the rest of the whipping cream. Mix on medium high speed until the icing just thicken. Be careful not to overmix.
Ice the cakes as desired